BAR­BE­CUE POTATO CHIP CRUNCH DOGS

Better Homes & Gardens - Best of Summer Recipes - - Dogs Of Summer -

prep 15 min­utes cook 25 min­utes

1 cup ketchup

1/2 cup cider vine­gar

1 Tbsp. honey

1 Tbsp. Worces­ter­shire sauce

1 tsp. chili pow­der

1/2 tsp. gar­lic pow­der

1 recipe Grilled Hot Dogs, see page 45

2 cups finely shred­ded napa or

reg­u­lar cab­bage

Bar­be­cue fla­vor potato chips

1. For sauce, in medium saucepan com­bine ketchup, vine­gar, honey, Worces­ter­shire sauce, chili pow­der, and gar­lic pow­der. Bring to boil­ing. Re­duce heat; sim­mer, un­cov­ered, 20 min­utes, stir­ring of­ten.

2. Fol­low di­rec­tions for Grilled Hot Dogs; re­move from grill. Dip hot dogs in sauce. Sprin­kle cab­bage in each bun. Top with hot dogs and chips. Driz­zle with ad­di­tional sauce, and top with sliced jalapeño pep­pers, if de­sired. Serve im­me­di­ately. Makes 8 hot dogs.

per hot dog 329 cal, 17 g fat (6 g sat. fat), 25 mg chol, 930 mg sodium, 34 g carb, 2 g fiber, 9 g sug­ars, 10 g pro.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.